Thursday, 26 April 2012

Bircher Muesli

I know I've said it before, but I really, really like breakfast. I'll tear myself from the comfort of a warm bed at whatever early hour if I know there's a decent breakfast happening. When my classmates and I went to Berlin last spring, the hotel we stayed at had a huge breakfast buffet... SCORE.

I was rooming with my friend Marielle (we bonded early in the school year due to our shared sense of humour and obsession with good food; also, on the first day of class I found out she had met Lou Reed, sooo... I had to become friends with her, obviously). We would set the alarm and wake up extremely early so we could be the first downstairs at breakfast, where I had bircher muesli every time. If you haven't had it before, it's a kind of stick-to-your-ribs mix of softened oats, yogurt, shredded apple, and other yummy bits and pieces. It's filling, healthy, and customisable to your tastes.


Those breakfasts in Berlin were lovely moments of calm before our long, tiring days navigating the city in the cold and rain. I'm lucky I had another breakfast fiend there to enjoy it with me.

Bircher Muesli
Adapted from Yotam Ottolenghi's recipe in The Guardian
Serves 2-4

100g rolled oats
100ml cold milk (I used soy milk)
20ml apple or orange juice
150g yogurt (I used Greek-style)
1 large granny smith apple, cored and roughly grated
1 tbsp honey
½ tsp vanilla extract
pinch of cinnamon
30g pistachios, almonds, or walnuts (or whatever you want), chopped
Whatever else you want to add: fresh/frozen/canned/dried fruit, seeds, nuts, or flavouring like orange zest or cardamom. I used pomegranate seeds and blueberries - you are the master of your own Bircher destiny!

Put the oats in a mixing bowl and add the milk and juice. Stir and leave them to soak overnight in the fridge. When ready to serve, add the yogurt, apple, honey, cinnamon, vanilla, and whatever mix-ins you're using.

I can't believe some people are serial  breakfast-skippers (pun intended!)... don't they know what they're missing?


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